摘要 : It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the catio... 展开
作者 | Wang~ Ning Dong~ Ying Dai~ Yangyong Zhang~ Hong Hou~ Hanxue Wang~ Wentao Ding~ Xiuzhen Zhang~ Hui Li~ Cheng |
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作者单位 | |
期刊名称 | 《Food research international》 |
页码/总页数 | 1.1-1.9 / 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | High hydrostatic pressure Influence mechanism Quality Chemical activity Cationic starch Mung bean starch |
DOI | 10.1016/j.foodres.2023.112532 |
馆藏号 | TS-089 |